Cheddar Rosemary Sourdough

There are few things that make a house smell better than a fresh loaf of sourdough baking in the oven, but adding sharp cheddar and fresh rosemary takes it to another level. The combination fills the entire kitchen with the most incredible savoury aroma, and it’s impossible not to slice into it while it’s still warm.

This has become a staple in our family, and my dad requests this bread for just about every family dinner, especially around the holidays. Whether it’s served alongside a hearty soup, a pasta dinner, or simply with butter while it’s still warm, it always disappears faster than anything else on the table.

If you’ve been looking for a way to elevate your homemade sourdough, this Cheddar Rosemary Sourdough is the perfect place to start. It has a crisp crust, a soft and chewy interior, and pockets of melted cheddar with fresh rosemary in every bite. We have a feeling it’ll become a family tradition in your home too.

Cheddar Rosemary Sourdough

This Cheddar Rosemary Sourdough combines a crisp, blistered crust with a soft, chewy crumb filled with sharp cheddar and fresh rosemary. It's perfect alongside soups, toasted with butter, or used for elevated sandwiches.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Resting Time 1 day d

Course Side Dish

Cuisine French

Servings 12 slices

Calories 190 kcal

Equipment

• 1 Dutch Oven

Ingredients

  

• 120 g active sourdough starter fed and bubbly
• 310 g warm water
• 500 g bread flour
• 15 g fine sea salt
• 100 g sharp cheddar cheese shredded
• 2-3 sprigs fresh rosemary finely chopped (about 8-10 g)

Instructions

 

• In a large bowl, mix together the sourdough starter and warm water until mostly dissolved.
• Add the bread flour and salt, then mix until no dry flour remains. Cover and let rest for 1 hour.
• Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes.
• During the first set of folds, gently add the cheddar and chopped rosemary, folding carefully to distribute them evenly without tearing the dough.
• Cover and allow the dough to continue bulk fermenting until it has increased by roughly 50%, appears airy, and jiggles slightly when the bowl is shaken. This usually takes another 3-5 hours depending on room temperature.
• Turn the dough onto a lightly floured surface and gently shape it into a round.
• Perform the final shaping, creating surface tension while keeping as much air in the dough as possible.
• Place seam-side up in a well-floured banneton or towel-lined bowl.
• Cover and refrigerate overnight for 10-14 hours.
• Preheat your oven with a Dutch oven inside to 500°F (260°C) for at least 30 minutes.
• Turn the dough onto parchment paper, score the top with a sharp lame or razor, and carefully transfer it into the hot Dutch oven.
• Bake covered for 20 minutes.
• Reduce the oven temperature to 450°F (232°C), remove the lid, and continue baking for 20-25 minutes, or until the crust is deep golden brown.
• Cool completely on a wire rack for at least 1 hour before slicing.
Use freshly grated or cubed aged cheddar for the best flavour and melt.
Fresh rosemary provides a brighter flavour than dried.
Avoid overloading the dough with cheese, as too much can affect oven spring.
Every sourdough starter is different, so fermentation times may vary depending on your kitchen temperature.

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